Dill Pickle

 

Just ate them on a sandwich...

Truthfully, i wish they were a little dill-y-er...

 

I have no patience for making dill pickles...

Last batch has been in the fridge (I don;t do traditional canning, too lazy) for about two and a half weeks and they are JUST starting to get the correct amount of "dill-ness". The recommended four weeks does not cater well to my need for immediate gratification. The bread and butter ones I make are ready to eat in 12 hours...

 

 

So about a month ago I pickled all the Hungarian wax peppers from my garden, these suckers were super hot and the pickling made them perfect to eat.

These were my first round of peppers that I grew this year
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I used a pickling recipe that I found online, it called for half a cup of sugar
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They were really good, but a tad too sweet, but they were perfect on my pulled pork that I made for Labor Day
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I've also been growing yellow banana peppers, the first batch that I harvested I used for homemade salsa on Labor Day. The second batch I decided to pickle.
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I dialed back the sugar on these and they have a nice mixture of sweet and spice, I still think I want to dial the sugar back and use more salt for a salty/vinegar pickling. But hey, I'm learning and it gives me good use for all the peppers that I'm growing!

 

Harvested the rest of my ripe wax peppers and pickled them, they were super hot! I also had 1 banana pepper that was ready in my garden so I pickled it along with the Hungarian Wax
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They've been great on both my pulled pork sandwiches as well as turkey burgers These were the last banana peppers from my garden that I pickled.
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My wife has been pickling red onions for sandwiches. Love them.

Will have to try some of the pickled peppers.